Start out by roasting a large chicken, preferably using my recipe for Roasted Chicken with Lemon, Thyme and Dill.
From there make some home made chicken stock using my recipe. VERY IMPORTANT: Be sure to grab as much meat off the bones before discarding the carcass so you will have it to add in the soup along with any other left over chicken meat you might still have.
Chill the stock down then the next day skim off the fat. Now you have the base for one heck of a savory and scrumptious home made chicken soup.
- 4 quarts chicken stock
- chicken meat from the carcass and the roast
- 3 very large carrots - peeled and sliced on the thin side
- 3 stalks celery - tiny dice (I used my food processor to grind it)
- 1/2 large onion - tiny dice (I used my food processor to grind it)
- 1 tbsp. dried parsley flakes
- 1 tsp. granulated garlic
- 2 tsp. kosher salt (or to taste) - regular table salt is fine
- 1/2 tsp. ground black pepper
- Let the stock come back up to a bubble.
- I found that using the food processor to grind the celery and onion cuts down on time and if you have picky kids that "don't like onion", it is a way to mask it in the soup.
- I also used a food processor blade to slice the carrots.
- Add all of the vegetables to the pot along with the dried spices. Simmer covered for about and hour and a half. Taste and adjust for any additional seasonings.
Serving crackers or bread along with soup makes it a full meal. With this recipe you can add rice directly to the soup, or cook up your favorite soup noodle on the side and add the noodles when you dish out the soup.